Peach Lime Creamsicles
  • 10 oz. or about 2 cups fresh or frozen organic peaches, peeled and pitted {make sure to thaw frozen}
  • ½ - ¾ cup filtered water
  • 2 cups cultured sour cream, crème fraiche, or thick full-fat yogurt {for dairy-free version, see Notes}
  • 2 tablespoons fresh lime juice {approx. the juice of 1 lime}
  • 1 teaspoon organic vanilla extract
  • ¼ cup raw light-colored honey {I use local clover, use more honey if you prefer it sweeter}
  1. Peel peaches and remove the pits. If using frozen peaches, thaw the peaches.
  2. Add peaches and ½ cup {or more depending on what your blender needs to puree it} filtered water to a blender. Blend until pureed and no chunks remain. Set aside.
  3. In a mixing bowl, combine sour cream, lime juice, vanilla and honey. Stir until completely incorporated and honey is fully dissolved. [Note: If you're using a thicker honey, let the jar sit in hot water until it becomes a thinner consistency. I used a local creamed clover honey that is very easy to mix.] At this point you can do a taste test and add more honey if you prefer it sweeter.
  4. Have your popsicle molds ready to fill. To get a marbled effect, you will need a spoon and will need to alternate the sour cream mixture and blended peach mixture. To assemble, use a spoon to add about a tablespoon of sour cream to 1 popsicle mold. Add some peach mixture. Keep alternating the mixtures until you have filled the popsicle mold. Repeat until all popsicle molds are filled. It sounds complicated but it's really very simple. It takes less than 5 minutes to fill all of the popsicle molds.
  5. Place full popsicle molds in the freezer for at least 6-8 hours, best overnight.
  6. When frozen, briefly run popsicle mold under warm water to help release the popsicle from the mold.
Yield: Finished popsicle yield varies. I can usually fill about 6-8 popsicle molds.

Dairy Free Version: You'll need coconut cream {from the tops of approx. 1-2 cans of full-fat coconut milk OR this awesome coconut cream from Aroy-D works wonderful} to replace the cream. 1. The night before you want to make the popsicles, place cans of coconut milk in the refrigerator. I recommend placing 3 cans in the refrigerator just incase one can doesn't quite form enough cream at the top. Sometimes coconut milk doesn't have the right fat content, so not enough cream forms at the top. While you're at it, place a large mixing bowl in the fridge to chill to use the next day for the coconut whipped cream. 2. Remove the chilled mixing bowl and coconut milk cans from the refrigerator taking care not to shake them or tilt them. Remove the lids and scrape off the top, thick white layer which is the coconut cream. Add the coconut cream to the chilled mixing bowl. You can freeze the remaining coconut water for later use in smoothies or other popsicles. 3. Using a mixer on low speed, beat the coconut cream for about 30 seconds until it starts to become creamy and thickens slightly. Then add the vanilla and raw honey and continue to beat on medium speed for about 1 minute or until the coconut cream has become whipped and thick. Follow the above directions for filling the popsicle molds.

Notes: I prefer Nancy's sour cream because of their practices; it's a true organic, grass-fed sour cream, full of probiotics.
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at